Potato pancakes

• cold mashed potato250g g

  or 2 medium-size floury potatoes, cut into chunks

• plain flour↗75g g
• baking powder↗1 tsp tsp
• eggs↗2
• milk↗125ml ml
• rounded tbsp finely snipped chives1 tbsp
• sunflower oil↗1 tsp tsp
• knob of butter
• crispy bacon↗

  and scrambled eggs to serve, if you like

Step-by-step instructions

1. 1

   If you’ve got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.

2. 2

   Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.

3. 3

   Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.

4. 4

   Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.